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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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Chock-full of veggies and bacon with just a little tanginess from sour cream, bowls of this comforting soup taste just as terrific with a sandwich as they do with crackers! âMelanie Wooden, Reno, Nevada Ingredients:
4 cups chicken broth |
3 medium potatoes, peeled and cubed |
1-1/2 cups chopped cabbage |
2 medium carrots, chopped |
1 medium leek (white portion only), chopped |
1 medium onion, chopped |
1/4 cup minced fresh parsley |
1/2 teaspoon salt |
1/2 teaspoon caraway seeds |
1/2 teaspoon pepper |
1 bay leaf |
1/2 cup sour cream |
1 pound bacon strips, cooked and crumbled |
Directions:
1. Combine the first 11 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until vegetables are tender.
2. Before serving, combine sour cream with 1 cup soup; return all to the slow cooker. Stir in bacon and discard bay leaf. Yield: 8 servings (2 quarts).
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